Easy Italian Baked Chicken Thighs Cacciatore
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
408 kcal
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Course
Main Course
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Cuisine
Italian
Easy Italian Baked Chicken Thighs Cacciatore
Description
This chicken cacciatore features a custom Italian spice blend including crushed fennel seed, dried oregano, basil, and red pepper flakes, which coats both chicken thighs and vegetables. Roasting the seasoned chicken atop fennel and onions allows the flavors to meld while the chicken cooks through and skin crisps. After initial roasting, the chicken is set aside as mushrooms, peppers, olives, and capers are combined with canned diced tomatoes, white wine, chicken stock, and garlic to form a rich sauce base.
The sauce and vegetable mixture is returned to the pan with the chicken to finish cooking, soaking up the savory tomato-wine broth with layers of briny Kalamata olives and bright capers. This hearty, rustic dish pairs well with egg noodles, mashed potatoes, or crusty Italian bread to soak up the flavorful sauce. Fresh herbs such as parsley or fennel fronds, and shaved Parmesan cheese can be added as garnish.
Trimming excess fat from the chicken thighs and using bone-in, skin-on pieces help render flavorful juices and achieve a well-textured meat. Roasting at 400°F promotes caramelization on the vegetables and chicken skin. The recipe balances multiple textures and flavors, from tender chicken to savory vegetables in a tangy sauce.
Ingredients
FOR SPICE BLEND:
- 1 teaspoon fennel seed crushed in a spice grinder or mortar & pestle, whole
- ½ teaspoon kosher salt
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ teaspoon red pepper flakes crushed
- ¼ teaspoon black pepper
FOR CHICKEN CACCIATORE
- 4 large chicken thighs excess fat trimmed, bone in, skin on
- 1 medium onion sliced into bite sized pieces from root to tip
- ½ bulb fennel cut into bite sized pieces, reserve fronds for garnish.
- 2 teaspoon olive oil
- 8 ounces cremini mushroom sliced into bite sized pieces, or button mushroom
- 2 sweet peppers can use jarred or make your own. Use red, orange or yellow, roasted
- ⅓ cup kalamata olives seeded and quartered
- 2 tablespoons capers rinsed and drained
- ¼ cup chicken stock or low-sodium canned broth, from rotisserie chicken
- ¼ cup white wine
- 15 ounce diced tomatoes canned, in juice
- 3 garlic minced, cloves
OPTIONAL GARNISH:
- parsley or basil; fresh herbs
- fennel fronds reserved
- Parmesan Cheese or pecorino romano; shaved or grated
SERVE WITH YOUR CHOICE OF COOKED:
- egg noodles
- cauliflower mashed
- quinoa
- potato mashed
- Italian bread crusty
Instructions
- Preheat the oven to 400°.
MAKE THE ITALIAN SPICE BLEND
- In a small bowl, combine the fennel, salt, oregano, basil, crushed red pepper flakes and black pepper. Mix to combine and set aside.
FOR THE ITALIAN BAKED CHICKEN:
- Add the onions and fennel to the sheet pan and drizzle with olive oil. Add half of the spice blend to the vegetables and toss to coat with the olive oil and spices. Spread out into a single layer.
- Season the chicken thighs with the remaining spice blend on both sides and place the chicken on top of the vegetables. Roast for 20 minutes.
- After the 20 minutes, transfer the chicken to another dish. Add the mushrooms, roasted peppers kalamata olives, and capers. In a 2-cup glass measure, add the wine and chicken broth, then stir in the tomatoes and garlic.
- Pour the wine mixture over the vegetables in the pan and mix to combine. Spread the vegetables out into a single layer and top with the chicken thighs and any juices that have collected on the plate.
- Roast for an additional 20 to 25 minutes until the chicken thighs are done. If you'd like more browning on the chicken, turn on the broiler and broil for 2-3 minutes more.
- You can serve on the sheet pan or transfer to a shallow casserole dish. If there seems to be too much liquid, spoon off a bit of the excess. We like it for serving over noodles and to soak up with bread. Garnish with fresh parsley, fennel fronds or fresh basil if desired.
- Very good served over egg noodles with a shave of parmesan cheese or pecorino romano.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 142mg | 47% |
| Sodium | 885mg | 37% |
| Potassium | 970mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 26mg | 29% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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